Potato Chips
Ingredients
Directions
Prepare
Pare the potatoes and slice them as thin as possible using a knife or vegetable cutter.
Soak the slices in cold water for 30 minutes.
Dry the potato slices with a towel.
Fry and serve
Drop the slices one at a time into hot fat.
Fry until brown, then remove with a skimmer.
Drain on paper and serve immediately while crisp.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Potatoes
- Starch provides the bulk of the chip, and its thin slices crisp into a light, crunchy texture when fried.
- Hot fat
- Conducts heat quickly to cook the slices, driving off moisture and browning the surface.
The step that matters
Dry the potato slices thoroughly before frying. Surface water drops the fat temperature and turns the frying into steaming, so chips come out soggy and greasy. Drying the slices lets the fat stay hot and the surface crisp and brown.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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